INGREDIENTS

INSTRUCTIONS

Roughly chop half the pecans and set all the nuts aside. Line 2-3
cookie sheets with parchment paper.  2 Stir the brown and white sugars,
cream and milk together in a  heavy-based saucepan over a medium heat.
Stir continuously until the  mixture reaches the soft-ball stage (see
Cook's Tip).  3 Remove from the heat immediately and beat with an
electric beater  or a balloon whisk until the mixture loses its sheen
and becomes  creamy in texture and grainy looking. This could take 15
minutes by  hand or about 5 minutes with an electric beater.  4 Stir in
the vanilla and both batches of nuts and drop tablespoons  of the
mixture onto the lined cookie sheets, allowing it to spread of  its own
accord. Allow to cool and set at room temperature. Store  between
layers of waxed paper in a tight-lidded tin. Makes about 30  pieces.
COOK'S TIP  A mixture has reached the soft-ball stage when a
teaspoonful dropped  into cold water quickly sets to a soft ball. As
this stage  approaches, a spoonful of the mixture dribbled on the
surface of the  mixture in the pan will hold its trail. Test frequently
towards the  end of the cooking time unless you are using a sugar
thermometer.  Creative Cooking Library, The Cajun & Creole Cookbook,
The Very Best  Of Modern Louisiana Cooking, Photographed Step-By-Step,
by Ruby Le  Bois Typos by Brenda Adams <adamsfmle@sprintmail.com> NOTES
: These  resemble puddles of nut fudge.  Recipe by: Creative Cooking
Library;"The Cajun & Creole Cookbook"  Posted to MC-Recipe Digest V1
#377, by Brenda Adams  <adamsfmle@sprintmail.com> on Fri, 17 Jan 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 97
Calories From Fat: 61
Total Fat: 7.2g
Cholesterol: 7.3mg
Sodium: 4.8mg
Potassium: 42.4mg
Carbohydrates: 8.1g
Fiber: <1g
Sugar: 7.3g
Protein: <1g